Stuffed Franconian Duck
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 duck (s), (approx. .8 kg)
- 300 g white bread without crust, diced
- 1 tablespoon clarified butter or duck fat
- 200 ml milk
- Duck offal (heart, stomach, liver)
- 2 sprigs marjoram
- 4 sage leaves
- 3 stalks parsley
- 1 apple
- 0.5 ½ onion (s), diced
- 1 tablespoon butter
- 2 tablespoon raisins
- 200 g chestnuts, fully cooked
- 2 tablespoons oil
- 1 teaspoon butter
- 1 bunch soup greens
- 1 pinch mugwort
- 1 pinch marjoram
- 1 pinch lovage
- 1 small bay leaf
- 2 clove (s)
- 1 tablespoon tomato paste
- 500 ml wine (Franconian wine), dry
- 500 ml poultry stock
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Lay the duck on its stomach and make a sharp cut on the spine. Carefully remove the meat from the bone without damaging the skin. Completely remove the skeleton. Carefully detach the leg and wing bones, roughly chop the skeleton and bones. Clean the boned duck and pat dry with kitchen paper.
- Toast the white bread cubes in the duck or clarified butter. Bring the milk to the boil briefly and pour over the white bread cubes. Clean and chop the innards.
- Chop the marjoram, sage and parsley, dice the peeled, pitted apple. Fry the onions and giblets in hot butter. Add the apple cubes, herbs and raisins. Mix everything with the white bread and add the chestnuts. Season with nutmeg, salt and pepper and add the filling to the duck. Sew the duck carefully with kitchen thread and press it into shape, season with salt and pepper.
- Heat the oil in a roasting pan, add butter and fry the duck all over. Fry in a preheated oven at 225 ° C for approx. 1 ½ hours. After 45 minutes of frying time, add the roasted vegetables (soup greens) and the chopped bones. Just before the end of the roasting time, add mugwort, marjoram, lovage, bay leaves and cloves.
- Take the roaster out of the oven and keep the duck warm. Put the tomato paste in the roaster, deglaze with the wine and stock and reduce by half. Sieve the sauce. Cut the duck open and remove the kitchen thread. Serve with Franconian potato dumplings and red cabbage.
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